Whole-Grain Wheat Roti | Paratha

Normally, atta (normal wheat flour) is used for making roti & paratha. But in this recipe, I have used whole wheat flour, i.e. flour from the whole grain wheat. Unlike the milled or processed flour,this has all parts of the grain including the endosperm and bran and hence fibre rich. The only catch is it will not be as soft as normal atta roti & the dough is not very pliable. Hence you need to add small amounts of fat like ghee or oil & knead it and rest it more than the regular flour dough. Also adding, little bit of normal flour helps in getting a soft roti. In spite of these limitations, this can be used for making regular roti or parathas.

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